Name: Pumpkin Pretzels
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 teaspoons active dry yeast (1 packet); 1 cup warm water; 3/4 cup pumpkin purée; 1/4 cup brown sugar; 1 teaspoon salt; 2 teaspoons pumpkin pie spice; 1/4 cup baking soda (for boiling water); 4 tablespoons unsalted butter, melted; 1/2 cup cinnamon sugar (for coating)

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Pumpkin Pretzels are my fun and festive fall treat that combines the soft chewiness of homemade pretzels with the cozy sweetness of pumpkin spice. They’re shaped into classic pretzels or even little pumpkins, brushed with butter, and sprinkled with cinnamon sugar. Each bite is slightly sweet, warmly spiced, and perfect for autumn snacking.

Pumpkin Pretzels

Why You’ll Love This Recipe

I love how these pretzels are the best of both worlds: the comforting chew of a pretzel with the sweetness and spice of pumpkin. They’re great for parties, after-school snacks, or cozy weekends. Plus, shaping and twisting the dough is just plain fun, and the pumpkin gives them a beautiful golden color.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Warm water
Pumpkin purée
Brown sugar
Salt
Pumpkin pie spice
Baking soda (for the boiling step)
Unsalted butter, melted
Cinnamon sugar (for coating)

Directions

I start by combining warm water, yeast, and a pinch of sugar in a bowl. I let it sit until foamy, about 5 minutes.
I mix in the pumpkin purée, brown sugar, salt, and pumpkin pie spice. Then I gradually add flour until a soft dough forms.
I knead the dough for about 5–7 minutes until smooth and elastic, then cover it and let it rise for about an hour, or until doubled in size.
I punch down the dough and divide it into equal pieces. I roll each into a rope and twist into pretzel shapes (or round pumpkin shapes if I’m feeling festive).
In a large pot, I bring water and baking soda to a boil. I carefully dip each pretzel in for 20–30 seconds, then place them on a parchment-lined baking sheet.
I bake the pretzels at 400°F (200°C) for 12–15 minutes, until golden brown.
While still warm, I brush them with melted butter and sprinkle generously with cinnamon sugar.

Servings and timing

This recipe makes about 10–12 pretzels. It takes 20 minutes of prep time, 1 hour of rising time, and 15 minutes of baking, so just over an hour and a half total.

Variations

Sometimes I drizzle them with cream cheese glaze for a dessert-like finish. I’ve also made them savory by skipping the sugar and sprinkling them with coarse salt and Parmesan instead of cinnamon sugar. Mini pumpkin pretzel bites are another fun twist for party snacks.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven at 325°F (160°C) for a few minutes until warm. They also freeze well — I just thaw and reheat before serving.

FAQs

Can I use canned pumpkin purée?

Yes, that’s exactly what I use. I just make sure it’s plain pumpkin and not pumpkin pie filling.

Do I have to boil the pretzels before baking?

Yes, the quick baking soda bath is what gives pretzels their chewy texture and golden-brown crust.

Can I make the dough ahead of time?

Absolutely. I prepare the dough, let it rise, then refrigerate it overnight. I shape and bake the pretzels the next day.

How do I make them look like pumpkins?

I roll the dough into short, fat ropes and twist them into a round shape, then use a small pretzel stick or pecan half as the “stem.”

Can I make them vegan?

Yes. I replace the butter with melted coconut oil or vegan butter, and the recipe works just as well.

Conclusion

Pumpkin Pretzels are a festive fall favorite that always bring a smile to my table. They’re soft, chewy, lightly sweet, and full of pumpkin spice goodness. Whether I serve them warm from the oven with cinnamon sugar or dress them up with glaze, they’re a cozy and delicious way to celebrate pumpkin season.